Volatile compounds of vegetarian soybean kapi, a fermented Thai food condiment

• Main Authors: Suttida Wittanalai, Nuansri Rakariyatham, Richard L. Deming
• Format: Journal
• Published: 2018
• Subjects: Agricultural and Biological Sciences; Biochemistry, Genetics and Molecular Biology; Immunology and Microbiology
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79551692018&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/49635
• Institution: Chiang Mai University

Kapi is a traditional shrimp paste used as a food condiment in Thailand. Several vegetarian soybean kapi, S1-S5, were fermented from various bacterial starter cultures isolated from commercial shrimp paste. The volatile compounds of S1-S5 were analyzed using SPME coupled with gas chromatography/mass...